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Recipes

Alberta Beef Tenderloin Carpaccio

Ingredients:

Alberta Beef Tenderloin Carpaccio

  • 170 g (6 oz.) beef tenderloin, cut into 6-7 slices per 42 g (1.5 oz.) portion
  • fleur de sel
  • cracked peppercorns
  • finely chopped shallots
  • extra virgin canola oil
  • parmesan shavings
  • greens and arugula seedlings (or other seedlings)
  • Forest Mushroom Tapenade Quenelle (see included recipe)
  • Manitoba Pemmican, Saskatoon Berry Emulsion (see included recipe)
  • Aboriginal Three Sisters Bannock Melba Toast (see included recipe)

Forest Mushroom Tapenade Quenelle

  • 150 g (5.33 oz.) finely chopped mushrooms (e.g. chanterelles, shiitake and oyster mushrooms)
  • 43 g (1.5 oz.) finely chopped shallots
  • 3 g garlic (1 clove)
  • 30 ml (2 tablespoons) Canadian pinot noir
  • 1 chopped sprig of tarragon
  • 4 chopped chives
  • 5 g (0.18 oz.) finely grated parmesan cheese
  • 30 ml (2 tablespoons) extra virgin canola oil
  • 3 ml (0.5 teaspoon) kosher salt
  • 1 ml (0.25 teaspoon) freshly coarse ground black pepper

Manitoba Pemmican, Saskatoon Berry Emulsion

  • 170 ml (6 oz.) extra virgin canola oil
  • 57 ml (2 oz.) tea-infused cider vinegar
  • 5 ml (1 teaspoon) stone-ground organic mustard
  • 5 ml (1 teaspoon) kosher salt
  • 3 ml (0.5 teaspoon) freshly coarse ground black pepper
  • 30 ml (2 tablespoons) fresh lemon juice
  • 14 g (0.5 oz.) finely chopped shallots
  • 113 g (4 oz.) whole Saskatoon berries divided into 2 portions of 57 g (2 oz.)
  • pemmican (dried meat – beef or venison - pounded into a powder and mixed with suet and dried berries).

Aboriginal Three Sisters Bannock Melba Toast

  • 907 g (2 lb) all-purpose flour
  • 227 g (0.5 lb) ground hazelnuts*
  • 227 g (0.5 lb) cornmeal
  • 454 ml (2 cups) buttermilk
  • 454 ml (2 cups) warm apple juice
  • 71 g (2.5 oz.) melted shortening
  • 43 g (1.5 oz.) baking powder
  • 23 ml (1.5 tablespoon) salt
  • 227 ml (1 cup) corn kernels
  • 227 ml (1 cup) diced pole beans
  • 227 ml (1 cup) diced squash
    * Substitute additional flour if not available.

Method for Alberta Beef Tenderloin Carpaccio:

  1. Pound tenderloin slices very gently between 2 sheets of plastic wrap until thinly spread out.
  2. Place slices in circle in the well of 4 plates, slightly overlapping, leaving at least 1 cm from the marli (raised border which surrounds the well).
  3. Toss seedlings in a little of canola oil and Manitoba Pemmican, Saskatoon Berry Emulsion.
  4. Sprinkle salt, peppercorns, shallots, parmesan. Drizzle the emulsion on and around carpaccio and drizzle after a touch of canola oil into the emulsion.
  5. Put one Forest Mushroom Tapenade Quenelle in the middle of the carpaccio.
  6. Garnish with the Aboriginal Three Sisters Bannock Melba Toast.

Makes: 4 servings

Method for Forest Mushroom Tapenade Quenelle:

  1. Sauté mushrooms, shallots and garlic in a pan over medium heat for 3 minutes. When mixture is reduced, deglaze with Canadian pinot noir and reduce again one more minute.
  2. Take off heat and let cool for 3 minutes.
  3. Add all remaining ingredients and let stand covered at room temperature until ready to use.
  4. Spindle-shape mixture into small quenelles (spoon-shaped dumplings).

Makes: 4 servings

Method for Manitoba Pemmican, Saskatoon Berry Emulsion:

In the bowl of a small food processor:

  1. 1. Put shallots, mustard, salt, black pepper and one 57 g (2 oz.) portion of Saskatoon berries. Pulse.
  2. Slowly add half of the canola oil, then add lemon juice and continue with the other half of canola oil.
  3. Finish with tea-infused cider vinegar.
  4. Remove from food processor and add the pemmican and the other 57g (2 oz.) portion of whole berries.

Makes: 4 servings

Method for Aboriginal Three Sisters Bannock Melba Toast:

  1. Pre-heat oven to 218 oC (425 oF).
  2. Butter two 2.54 cm x 2.54 cm (9” x 9”) pans.
  3. Soak the cornmeal for 4 hours or overnight in the buttermilk.
  4. Sift together the flour, ground hazelnuts, baking powder and salt.
  5. Add the corn kernels, squash and beans to the flour mix and toss to coat.
  6. Add melted shortening, cornmeal and warm apple juice to the dry ingredients all at once, and mix just until blended.
  7. Divide the dough into the two prepared pans and bake for 30-35 minutes.
  8. Check to see if it is done by inserting a toothpick into the bannock; if it comes out clean, the bannock is ready.
  9. Slice bannock in melba toasts and dry in oven.

Makes: 4 servings

Updated: 2019-03-28
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